Shredded Mushroom Bowl with Coriander Dip
Experience the savory satisfaction of shredded mushrooms paired with a tangy coriander & white bean dip, served with broccolini and turmeric rice. A protein-rich, flavorful meal.
Servings
Ingredients
Main Ingredients
- ⅓ cup dry brown rice
- 1 crack freshly cracked black pepper
- 1 tsp ground turmeric
- 1 large bunch broccolini
- 1 spray olive oil
- 1 tbsp raw pistachios, chopped
- chilli oil to taste (optional)
Dip Ingredients
- 1.25 cups cooked cannellini beans
- ½ cup cilantro
- 8 mint leaves
- 1 tbsp lemon juice
- ⅓ cup soy yogurt
- ½ garlic cloves peeled
Mushroom Ingredients
- 400 g mushrooms a mix of shimeji and oyster mushrooms is recommended
- ½ tsp smoked paprika
- ¼ tsp chilli powder
- ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp monk fruit or other sweetener of choice
- ½ tsp onion powder
Instructions
- Cook the rice according to your packet instructions, and add the turmeric and black pepper to the cooking water.
- For the dip: Add all the cannellini beans, cilantro, mint, lemon, yogurt, and garlic to a blender and process until smooth. Keep it in the fridge to firm up until ready to serve.
- Shred the mushrooms using your hands. Add to a pan on medium heat with 1/2 cup of water. Allow to cook until all the water has evaporated.
- Add the smoked paprika, chili powder, oregano, cumin, monkfruit, and onion powder to the mushrooms and cook for two minutes, stirring constantly to ensure even distribution of the spices, and prevent sticking.
- Meanwhile, prepare the broccolini. Add it to a pan on medium heat with a spray of oil and pan fry for 4 to 5 minutes until tender.
- Assemble the dish by adding about 1 cup of dip to a plate, 1/2 cup of cooked rice, and top with the broccolini, mushrooms, pistachios and optional chilli oil. Enjoy 💚
Video
Nutritional Information - Per Serving
Calories 466kcal | Carbohydrates 68g | Protein 25g | Fat 6g | Sodium 185mg | Fiber 20g | Vitamin A 124IU | Vitamin C 88mg | Calcium 221mg | Iron 8mg